Webinar

Ashland: Solving vegan and plant-protein challenges

Published

Format: External webinar | Document type: Webinar

Solving vegan and plant-protein challenges

Related categories: Health and nutritional ingredients

Vegetarian and vegan products are becoming more popular. There are many opportunities to innovate and develop plant-focused foods like meat alternatives, vegetable-based convenience foods and plant-based desserts. However, the challenges in creating these foods is to deliver the eating experience expected by consumers. Plant proteins present special functional challenges due to their structure and physical properties. This webinar session will cover how hydrocolloids can help to overcome these challenges and meet your formulation objectives. Application ideas will also be presented.

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Speakers

Jo Anna Popielarski Jo Anna Popielarski Staff scientist
Ashland

Carmen Driskes Carmen Driskes Technical Manager Food & Beverages EMEA
Ashland

Sonya Broderick Sonya Broderick Commercial Manager EMEA Health and Wellness
Ashland